- 1 tbsp of olive oil
- ½ onion, finely diced
- 1 garlic clove, chopped
- 1 tbsp of tomato purée
- ½ tsp smoked paprika
- 4 Sprigs of thyme, fresh
- 1 tbsp of brown sugar
- 1 tbsp of soy sauce
- 400g of tinned cannellini beans, drained (240g when drained)
- 100g of passata
- 100g Pancetta, chopped
- Black pepper
- Heat the oil in a saucepan, and add the pancetta, onion and garlic. Cook over a medium heat for 5 minutes until soft and translucent and the bacon is crispy.
- Add the tomato purée, paprika, thyme, brown sugar and soy sauce, and cook for a couple more minutes. Add the beans and passata, and simmer for at least 5 minutes, until the mixture is piping hot and the sauce has thickened a little.
- Season generously with black pepper – you probably won’t need salt because of the soy sauce, but add it if you think it needs it.
- Serve warm on toast.
